Citation: On this day, Tuesday, December 14, 2010,
at approximately 1715 hours when entering Room 2280, I observed the
following Noncompliance. In the room were approximately 10 to 15
smokehouse racks full of edible product ready to be sent to the
Smokehouse, I observed the room was full of steam and I observed 2
sanitation personnel washing down the Pack out table and other
equipment with high pressure hoses and blowing product residue in
the direction of the racks full of product. The racks filled with
product were sitting approximately 5 to 6 feet away from where the
sanitation personnel were cleaning. I immediately took regulatory
control and told the Blue Hat ( sanitation Management) to cease the
operations of cleaning the room. I informed Mr. Production
Supervisor of Bacon and Technical services of the noncompliance. I
turned regulatory control of the involved product over to technical
services, who then retained the product. This noncompliance is in
violation of the Meat and Poultry regulations 416.13(b) and 416.4(d)
and also in noncompliance with the Est. written SSOP plan, dated
9/03/2010. Page #10 under item 3.4: Operational SSOP monitoring and
Documentation, and Page #11 3.4.1 Responsibility Item #1 and #2. I
reviewed the SSOP monitoring form, and no documentation prior to my
findings were observed concerning this noncompliance. This document
serves as written notification that your failure to comply with
regulatory requirements could result in additional regulatory or
administrative action as outlined in 9 CFR 500.4.

Regulation:

416.13(b) Each official establishment shall conduct all other
procedures in the Sanitation SOP’s at the frequencies specified.

416.4(d) Product must be protected from adulteration during
processing, handling, storage, loading, and unloading at and during
transportation from official establishments.